Sweet Pepper Pasta Toss with Kale Recipe - Allrecipes.com
Sweet Pepper Pasta Toss with Kale Recipe
  • READY IN 45 mins

Sweet Pepper Pasta Toss with Kale

Recipe by  

"This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
  3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2006

I give very few 5 stars, but this one deserves every star! I'd give it ten if I could! This is absolutely wonderful! I made a couple minor adjustments. I used whole wheat corkscrew pasta (couldn't find bow ties at a large supermarket!), doubled the kale and probably tripled the cayenne. Next time, I'll use even more kale. This dish will grace my dinner table weekly as long as kale is in season. Thank you for sharing this recipe!

 
Most Helpful Critical Review
Jun 01, 2010

Pretty good dish, although a bit bland. I used almost the entire bunch of kale (it really reduced down to almost nothing in the skillet), while cooking the veggies I added some chicken stock. I used feta seasoned with mediterranean herbs. I think it could have used some halved cherry tomatoes thrown in as the kale is almost cooked.

 
Apr 22, 2009

I added kalamata olives, zucchini, extra cayenne and extra kale. It was great, but I think it would have been too bland without the olives.

 
Jun 28, 2006

This is really good! The garlic & the cayenne really compliment the kale. I love the IDEA of kale -- it's soooo healthy -- but don't love the taste, so this recipe addressed that. Make sure you use one "packed" cup of kale, as it really shrinks in the cooking, so more is better here.

 
Apr 26, 2008

I used Dino kale, ribs removed, and doubled the amount. I used Barilla Plus penne, and only used 1 red pepper. I also added 4 chopped green onions, green and white parts. I used a little less feta, I love feta but there was a LOT of it there. I always saute peppers first, and then add the rest so the garlic doesn't burn. It was very good. Also, I boiled the pasta in water in which I added paprika, garlic powder and cayenne. I didn't put the cayenne in the dish itself and it was spicy enough for me. Delicious!

 
Jul 27, 2006

Delicious!! Made a few changes -- tossed the dish with Wostershire, black olives and capers. Gave it a richer flavour -- also added more cayenne; we like it spicy. Wonderful recipe!!!

 
May 28, 2006

Was a great dish and was our first experience using kale. We substituted pasta shells. Loved the combination of the pasta, peppers, kale and feta. We used it as a side dish with our baked fish.

 
Sep 01, 2008

This was very good, but the kale cooks down a lot, so I suggest quadrupling it to 4 cups. I also suggest putting in only half the recommended amount of feta.

 

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 741 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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